In a small pot, melt 1 TBSP butter over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, 1¼ cups water (2¼ cups for 4), stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Halve tomatoes lengthwise.

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Open package of chicken* and drain off any excess liquid; season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomatoes in separate sections; season tomatoes with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, chicken, tomatoes, and sauces with a pita wedge and eat it all in one bite!